October 24, 2018

Diwali Special - Collection of Savories

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Happy & Safe Diwali

Hi friends, Diwali is just round the corner and here is a handy collection of Savories that you would want to enjoy with family,friends & relatives. These recipes are not very complicated and can be prepared in less than 30 mins.
Note : The quantity mentioned in the recipes is for 2-3 people. You can proportionately increase the quantity of ingredients if making in bulk.

Click on the individual image to get the detailed recipe

October 21, 2018

Capsicum Paneer Paratha

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Capsicum Paneer paratha is a very nutritious and healthy breakfast option loaded with the goodness of capsicums/ bell peppers and cottage cheese i.e paneer. This can be even packed for lunch box for kids as well as adults. The addition of paneer provides the necessary protein requirement for the day making it a wholesome meal . Serve it with some thick curd / raith or some pickle .Can also be paired it with some gravy or dhall if serving for lunch or dinner.

Preparation Time : 10-15 mins
Cooking Time : 30 mins
Complexity : Medium

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October 20, 2018

Vazhakkai Puli Kootu | Raw Bananas in Tamarind gravy

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Vazhakkai Puli Kootu is a delicious and a nice alternative to the regular raw banana curry / vazhakkai curry or vazhakkai podimaas .
This recipe belongs to the South Indian cuisine and more so is a very traditional recipe of the Tamil Brahmins. Mostly this recipe features on the menu of the wedding meal . This puli kootu can be served with some piping hot rice with a dollop of ghee and some papads as side or can also be served as an accompaniment to any vethakuzhambu variety or sambar or even More kuzhambu.

Preparation Time : 10 mins
Cooking Time : 20 mins
Complexity : simple

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October 17, 2018

Palak Paneer | Cottage Cheese in Spinach Gravy (No Onion No Garlic)

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Palak Paneer absolutely needs no introduction. A very very healthy and nutritious recipe with the loaded health benefits of Palak/ Spinach and Paneer.
 By now as all of you must be aware ,I concentrate on presenting recipes as  No Onion No garlic versions, so for this Palak Paneer recipe ,I have used cashew paste to add to the richness of the gravy and also a mild nutty and sweet flavor.

Preparation Time : 20 mins
Cooking Time : 15 mins
Complexity : Simple

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October 16, 2018

Lemon Capsicum Rice | Chithranna

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Lemon Capsicum rice is a very filling and can be prepared in a jiffy. This also is a good option for  lunch box as well.  Addition of some groundnuts and boiled chick peas (kabuli channa) enhances the flavor by giving the necessary crunch and also the nutrition value increases because of the protein value . Does not require any separate accompaniment , some chips or fried vadams/ papads will go well and kids will definitely enjoy this.
A hassle free preparation for working ladies with a slight twist to the regular lemon rice / nimbekkai chithranna.

Preparation Time : 10 mins
Cooking Time : 10 -15 mins
Complexity : simple

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October 15, 2018

Maddur Vade | Maddur Vada

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Before I get into the details of today's recipe, I would like to thank each and every reader, subscribers of my blog ,YouTube Channel and my Facebook page for the immense support and encouragement that you all have given me .
This is my 200th Post which I consider as a milestone in my Blogging Journey . Thanks once again dear readers ,without whom this milestone could not have been possible.

Now, coming to today's post ; I have always loved this Maddur Vade (  Karnataka Speciality) for the crispy outside and soft inside .Tastes heavenly when it is hot with some freshly ground coconut chutney.
Maddur Vade is a crispy fritter from the town called Maddur in Karntaka,India, This town lies between the  cities Bangalore &  Mysore in the Mandya District.
The recipe uses basic ingredients in our pantry and can be prepared really quickly for kitty parties, tea time snacks or even as starters for kids birthday parties or any kind of get together.
As this a No Onion No Garlic version, it can be offered as prasad during any Poojas or festival days.

Note : Traditionally this recipe uses Onion as one of the main ingredients. Since, I am into blogging recipes without the use of Onion and Garlic I have skipped it. Many readers ask me can we not make it without Onion, so as usual this is an attempt to help my readers who eat Saathvik food.

Preparation Time : 10 mins
Cooking Time : 20-30 mins
Complexity : Medium

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October 12, 2018

Bansi Rava Sheera | Broken Wheat Sheera

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Bansi Rava is obtained from wheat and slightly darker in color as compared to the regular rava / sooji that is used for making sheera , upma etc. Bansi rava is also known by the name Bareek Lapsi . Bareek meaning fine and Lapsi is the name for rava/sooji/semolina obtained from Wheat.

I thank a good friend of mine and a fellow blogger who reminded me off this name "Bareek Lapsi" after reading my recipe. Do check her blog Priyadarshini's Kitchen for some amazing recipes.

Bansi Rava is quite popular in southern India and is used widely in Karnataka for making Upma . The recipe for Bansi Rava Upma can be found in my blog.
Today, I am presenting to you a sweet made from Bansi Rava called as Bansi Rava Kesari or Naatu Rava kesari . Kesari is also known as Sheera in the North and Sajjige in Karnataka .

Preparation Time : 5 mins
Cooking Time : 15-20 mins
Complexity : Simple

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October 10, 2018

Idli Molagapudi - Variant 2

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Idli molagapudi or Gun powder is an integral part of any South Indian home.It id used as an accompaniment with idlis, dosa , chapathi etc. I love to experiment with different combination of ingredients of this podi  each time I make them. I have already posted the recipe for very typical or traditional recipe which is followed in most homes .
Today's recipe is a mild change with addition of some extra ingredients. Do try and give me your feedback friends!

Preparation Time : 10 mins
Roasting Time : 5 mins
Complexity : simple

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October 09, 2018

Kesar Badam Milk | Saffron Almond Milk | बादाम दूध

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Kesar Badam Milk is an Indian Beverage which is loaded with the richness of almonds and subtle flavor of saffron (kesar) and cardamom powder. Almonds possess a lot of health benefits and nutrition which is good for children as well as elders .
I offer Badam Milk as prasad /neivedhiyam to the Lord on festive days .A very very rich and flavorful drink which can be prepared in less than 5 mins if we have the Badam powder ready with us . I shall detail out the steps to make this Badam powder at home and store it for prolonged use.
Badam Milk can be served warm or even chilled.

Preparation Time : 20 mins
Cooking Time : 5mins
Complexity : Simple

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October 08, 2018

Rava Payasam | Sooji Kheer | Rava Kheer

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Rava Paysam / Kheer is a very quick and easy to whip up dessert incase you have sudden guests or visitors at home or need a simple yet tasty dessert for a kitty party . This can be rustled up in less than 20 mins with bare minimum ingredients which are always available in our kitchen pantry .
This dessert will yield a nice quantity as rava when roasted and cooked will swell up well increasing the volume of the dessert .

Preparation Time : 5 mins
Cooking Time : 15 mins
Complexity : simple

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October 07, 2018

Bansi Rava Upma /Daliya Upma (Cream of wheat Upma)

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Call it Bansi Rava (Telugu/Kannada),Samba Godhumai/Naatu Rava (Tamil),Dalia(hindi/gujrati),Broken Wheat / Cream of Wheat (English) is a very healthy and a diabetic friendly ingredient.

The procedure to make upma is the same as Rava Upma ;the only difference that I have observed is that Dalia/Bansi Rava gets roasted quickly and absorbes good amount of water yielding a good quantity of upma.

The sweetness of the wheat adds a mild sweet and nutty flavor to the upma. I haved added a teaspoon of rasam powder while making the upma which gave some extra spiciness.

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Preparation Time : 10 mins
Cooking Time : 20 min
Complexity : Medium
Serves : 2-3
Water Ratio : 1 cup rava : 21/2 cups water.


11/4   cups bansi rava/dalia
1 cup chopped and boiled vegetables (carrots,beans,potato,peas)
**skip potato if you are on diabetic / CKD diet 
2-3 green chillies finely chopped (adjust as per spiceness of the chilly)
few curry leaves finely chopped
small piece of ginger finely chopped
1-2 tsp rasam powder (optional)
salt as per taste
1/2 tsp haldi powder
1/2 tsp mustard seeds
1 tsp udad dal + channa dal
pinch of asafoetida
2-3 tbsp cooking oil

©Sweet Spicy Tasty©

  • In a kadai, heat the oil and splutter , the mustard seeds,udad dal,channa dal,asafoetida.
  • Add in the chopped ginger,curry leaves,chilli,haldi and saute well.
  • Keep the required quantity of water for boiling. 
  • Put in the bansi rava and roast well until you feel the rava feels light. 
  • Add the boiled vegetables,salt,rasam powder,salt and give a quick saute.
  • Simmer flame  to low and pour the boiling water carefully and mix well .
  • Close the lid and quick until all the water gets absorbed into the rava on medium flame.
  • Open the lid,mix well and cook and cook for 2 -3 mins on low flame.
  • Add a teaspoon of ghee (if not vegan) and some chopped corriander for added flavor and serve hot.
  • Let the upma sit for a while in the kadai . The upma may look a little lumpy and soggy initially but after 5 to 10 mins it will be nice and fluffy . 
  • If using onions,saute the onions after sauteing the chillies/ginger and then roast the rava.
  • Tomatoes can also be used ,soon after adding the boiling water and mix well.
  • If packing for lunch box ,cool for about 5-10 mins and then pack it to avoid the upma becoming soggy due to steam.

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October 04, 2018

Mor Rasam

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Mor Rasam is a also variant of rasam but made using Buttermilk as against the usual tamarind / tomatoes . This rasam can be given to people suffering from cold or cough also,because when the buttermilk is boiled , it won't affect / aggravate cold or cough and will also be soothing to the infected throat. This is also an old grandma's recipe which is now slowly losing out in our kitchen . This rasam is mildly tempered with carom seeds/ ajwain/ omam and some asafoetifa with a mild flavoring of pepper powder . All of these are spices used as  home remedies to give relief from cough and cold.
On regular days also this can be included as a part of our menu and paired with spicy vegetable stir fry and some roasted papads.
Mor Rasam is also called as Mor Chaaru in many households.

Preparation Time - 2 mins
Cooking Time - 3-4 mins
Complexity - simple

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October 03, 2018

Seeyam | Sugiyan | Chithunde

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Seeyam / Sugiyan/ Boorelu/ Chithunde/ Suyyam; call it by any name -this is a very traditional South Indian dessert made for various occasions. Some family traditions call for making this sweet during Navratri ,Diwali or Ganesh Chaturthi while some families make it during Sumangali Pooja or Shraddh / Devasam . In my family it is made during shraadh (the day we pay obeisance to the departed souls) . I am sure many families must be following this ritual of making this as an offering while paying homage to the ancestors / departed souls in the family .
There are various ways in which this dessert can be prepared , some use the Bengal gram / channa dal. - jaggery filling while some use the coconut jaggery filling . I have used the coconut jaggery filling for the same as per my family practice . Likewise the outer covering also varies , some use udad dhall / black gram batter while some use rice flour - maida batter and dip these filling roundels into the batter to coat well and deep fry them in oil .

Preparation Time : 30 mins
Frying time : 10-15 mins
Complexity - difficult

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September 22, 2018

Multigrain Dosa

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This morning when I was wondering and thinking what to make for breakfast, it suddenly struck to me , "why not make a multigrain dosa using the multigrain flour I have for making rotis ?"
Generally, I make wheat flour dosas instantly when I run out of ideas for a quick breakfast or a light dinner. So following the same procedure, I made these multigrain dosas and they were really yummy and tasty. Make them crisp or soft as per your liking and have it hot with some ghee / butter or chutney and / or molagapudi- gun powder mixed with gingelly oil.
A very sumptuous and filling breakfast.

This particular multigrain flour I used had wheat,barley, sorghum(jowar), maize(corn),soyabean,amaranth,singhada (water caldrop) and pearl millet (bajra) as the ingredients.

Preparation Time : 5 mins
Cooking Time : 3-4 mins per dosa
Complexity : simple

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September 20, 2018

Avarekaalu Uppit | Hyacinth Beans Upma

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As you all know by now, Avarekaalu is a very famous bean used widely in Karnataka and my all time favorite too . 

Avarekaalu uppit is a sumptuous and filling breakfast . Avarekaalu uppit or upma can be made either with rice rava or regular rava,I prefer using regular rava and the taste is simply out of the world. 

** post and photos updated on 7th July 2022

I have already blogged the famous recipes Avarekalu Akki Roti , Avarekalu Kootu  and Avarekaalu Mixture (crispies ),do check them out as well.

The main ingredient in Avarekaalu Upma is boiled avarekaalu whose crunch is felt in every bite. Use fresh and tender avarekaalu /hyacinth beans for the best taste and flavor . I always prefer using fresh beans rather than frozen or dehydrated.  You may freeze the beans ,but I personally don't like hence I use it only when it is available aplenty in the season.
 Pair it with some piping hot Pineapple Kesari or Kesari Baath, you can treat your family to a royal breakfast and trust me your family will be all praises for you!

Preparation Time : 20 mins
Cooking Time : 20 mins
Complexity : medium

1 cup rava /sooji/ semolina (100 gms approx)
2 cups water ( 200 ml)
20-25 grams boiled avarekaalu / papdi / mochai
1 large tomato chopped
2-3 green chillies finely chopped
small piece of ginger finely chopped
few curry leaves
1-2 tsp rasam powder
pinch of haldi
2-3 tablespoons oil or ghee (skip ghee for vegan)
1 tsp mustard seeds
2 tsps udad dhall + channa dhall (black gram + benagal gram)


  • In a wide kadai / pan , heat the oil / ghee and splutter the mustard seeds , channa dhall,udad dhall until the dhalls turn golden brown .  Keep the water for boiling side by side.
  • Fry the chillies, ginger and curry leaves until you get a nice aroma . Add the asafoetida and haldi in the end and make sure the haldi does not burn.
  • Add the rava and roast it well till the rava gives out a fragrant roasted aroma .Take care not to burn the rava by over roasting. 
  • Add the boiled beans, salt as needed and mix it well , slowly and carefully pour the boiling water and stir quickly to avoid lump formation.
  • Add in the tomatoes, rasam powder and mix it well. Close with a lid and let the upma cook for 4-5 mins ,until the rava soaks up all the water and the rava is nicely cooked .
  • Turn off the stove, let it rest for  5 mins. Garnish with some fresh corriander and add a dollop of ghee over the upma and mix it well.
  • Serve it hot with a chutney of your choice or even plain thick curd is a good combination.

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September 08, 2018

Kashaayam | Ayurvedic wellness tea

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Kashayaam is nothing but a water extract or decoction of a single herb or a combination of multiple spices and herbs in a certain combination . Mostly these spices and herbs are available in our pantry and can be made easily . This is quick home remedy to combat and get relief from minor ailments like cold , cough, weakness or loss of apetite.
Today’s kashayaam or brew can be prepared in less than 10 mins and is effective to get relief from cold , cough , sore throat or body pain caused due to change in weather conditions or mild flu.
Kashayam is also called as Khaada or Kwaath. Kashayam / Kashaya is a term used in south India while khaada or kwaath is used in north India .

Preparation time : 5 mins
Cooking time : 7-8 mins
Complexity : simple

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August 25, 2018

Achaari Ajwain Paratha | Pickle flavored Flat Bread

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Parathas are a very healthy and a sought after breakfast in most Indian households. Pickle and curd are the best accompaniments for any kind of paratha ; stuffed or flavored . Today's paratha is flavored with pickle spices while kneading the dough which gives it a nice spicy as well as tangy flavor . Curd or some potato stir fry can be used as an accompaniment to complete a meal or brunch or a heavy breakfast.
These parathas can be packed for long travels or picnics as they stay fresh for 2-3 days if prepared and stored properly.

You can also check for other Roti/Parathas featured in this blog.

Preparation Time : 20 mins
Cooking Time : 20-30 mins
Complexity : Medium

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August 23, 2018

Hurigadle Podi | Pottukadalai Podi | Fried gram spice powder

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Spice powders or Indian masalas always add an extra zing and flavor to the recipes being dished out. South Indians have a variety of spice powders or masalas which are used as side dish to go with  idlis, dosas, chapthies etc . They are also known as chutney podis or idli milagapodis .

Hurigadle chutney podi is a delicacy from karnataka where this masala is prepared using fried gram / puttani . A very tasty side dish to go with idlis / dosas and can be whipped up in just about 5 mins.

This can be made very quickly without much effort and preparations. The main ingredient here is Fried gram dhall also known as Hurigadale / Puttani (Kannada) , Pottukadalai (tamil) , Chutney dhall (hindi) . 

Preparation time : 5 mins
Cooking Time : 2-3 mins
Complexity : Simple

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August 15, 2018

Tri color Rava Dhokla - Natural colors

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Dhokla is a very famous and a sumptuous breakfast / tea time snack served in Gujurati households. There is  Khaman often called as Khaman Dhokla that is made using besan/ chick pea flour , Idada/ Safed dhokla made by grinding dhall and rice and steaming the next day after fermentation of batter or the other variant which is almost instant is the Rava Dhokla which is made using Semolin/Rava and curd / yogurt .
Today , I have tried to make a tri colored dhokla using natural colors like carrot puree for the orange and coriander - chilly puree for the green . You can alternatively use the puree of spinach/palak for the green color.

This will make a nice starter or finger food for any kind of get togethers or parties . It can be made in advance and just warmed up in the m/w oven before serving.

Preparation time : 40 mins
Cooking Time : 20 mins
Complexity : medium

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August 12, 2018

Kootu Podi | South Indian Dhall Masala

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Just like sambar powder, rasam powder help us prepare sambar or rasam very easily in our day to day cooking, this kootu podi is also a keeper. Generally , we grind fresh coconut, chilli , jeera / pepper into a fine paste and add it to boiled veggies and dhall and bring to a rolling boil to prepare kootu.
Alternatively if we are making poricha kootu, then we roast certain spices and then grind it with fresh coconut.  This spice powder comes to your rescue when you dont have time to prepare an elaborate meal or grate fresh coconut etc.
All you have to do is add 2-3 teaspoons of this powder to pre boiled dhall and vegetables ,mix well and bring it to a rolling boil and finally add a tempering of mustard and asafortida .
If you have some fresh coconut sitting in your fridge, you could grind some coconut and this spice powder and make kootu to be savored with some hot hot rice and papads.

Preparation Time : 10 mins
Cooking Time : 5 mins
Complexity : easy

August 10, 2018

Aval Payasam | Poha Kheer - vegan version

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Most often the terms Vegan and Vegetarianism are confused to be one and the same. However, there is a minute difference even though the underlying principle is the same i.e. staying away from consuming meat and animal products.
Veganism goes up  one level further and restricts the use of Diary and Diary products as well . Milk, curd, yogurt, paneer/cottage cheese, ghee, butter, cheese etc are not consumed by those who follow the Vegan Diet.
When someone says they are strict Vegans the immediate questions that arise in people mind is Don't you eat sweets ? How boring, no desserts for you ?
The answer is use of coconut milk, soy milk, almond milk in place of diary milk . Trust me ,our Indian sweets can easily be made using coconut milk and almond milk which makes it taste all the more tastier and richer.

Today's kheer/payasam is one such variant which make use of coconut milk in place of regular milk and the cashews are fried in coconut oil as against ghee.

Preparation Time : 5mins
Cooking Time : 15 mins
Serves : 2-3
Complexity : Easy

August 07, 2018

Ginger Cardamom Tea

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Morning cup of tea or coffee is the main energy booster for most of us. A perfectly brewed cup of tea or coffee can really make our day .
South Indians like to  begin their day with a strong cup of filter coffee while most North Indians prefer to sip on a cup hot tea . If the tea is infused with some flavors of herbs and spices it adds more taste instead of the plain tea .
Ginger and cardamom both have a lot of medicinal effects on the human body if consumed regularly and in moderation . Helps aid digestion, boosts immunity , helps combat cold/ cough and body aches due to erratic weather condition.

Preparation Time : 2mins
Cooking Time : 10 mins
Serves : 2
Complexity : Simple

July 30, 2018

GopalKaala | Thayir Aval

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GopalKaala is one of the many offerings made to Lord Sri Krishna for Krishna Janmashtami .
A very yummy prasad made using Aval/Poha/ Pressed Rice, thick yogurt/ dahi , fresh corriander, chillies and a mild tempering of mustard . Some people even add a few pieces of finely chopped fresh cucumber.
This recipe is basically a "Oil Free & No Cook" recipe as we use the gas only for preparing the tempering with a few mustard seeds. This preparation can be used to satiate the mid morning hunger pangs or a light dinner too if we are not in a mood for an elaborate cooking.

Preparation Time : 10 min
Cooking Time : Nil
Serves : 2
Complexity : Simple

July 29, 2018

Sabudana Chivda - Vrat ka chiwda (Upwas Special)

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Sabudana Chivda is a famous Maharashtrian snack prepared using Sago Pearls / Jawwarsi  .
A snack used primarily during the days of fast like Navratri , Ekadashi etc . 

Faraali Pattice  and Sabudana Vada are other popular snacks which are also a Vrat Special Menu

We use Nylon Sabudana for this chivda which is different from the usual Sabudana that is used for preparing Sabudana Vada / Sabudana Khichdi.  Since, this is a special snack used during fasting we use Rock Salt / Shendha Namak and Green chillies .

Normal days we can use regular table salt and also red chilly powder for extra spiceness.

Preparation Time : 5 mins
Cooking Time : 20-25 mins
Complexity : Medium


Nylon Sabudana

100gms nylon sabudana
handful of groundnuts
2-3 green chillies (finely chopped)
handful of curry leaves
rock salt / table salt as needed
1 tsp powdered sugar
oil for deep frying


Heat oil in a kadai ,and carefully drop a handful of sabudana into the hot oil . The pearls will tend to splutter and burst as it begins to fry , so close the frying pan with a lid and leave a gap for steam to escape.
As the spluttering stops, you can see that the pearls have swollen up well and appear crispy like popcorns. Drain and keep it in a wide bowl.

Fry the groundnuts until crisp followed by the curry leaves and green chillies . Mix it with the fried sabudana . Add required amount of salt and sugar and toss it well.

Store in an airtight container and use a dry spoon for serving.

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July 27, 2018

Wheat Halwa | Godhumai Halwa ( आटे का हलवा) - Instant halwa

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The moment we hear the name Godhumai Halwa/ Wheat halwa , we can visualise a nice glossy spoonful with dripping ghee that will slide down our throat giving us a sense off eternal bliss and happiness :)

Traditionally , this halwa is made by soaking whole wheat grains for about 6-7 hours and then grinding and extracting the wheat milk, which is further cooked in ghee and sugar mixture with continuous stirring until it gets to the halwa consistency. Trust me the end result is worth all the effort and labour involved in preparing it.

Now a days in this fast paced lifestyle ,not many have the patience to make it the traditional way and resort to buying it from the shops .
Today, I shall tell you how to make this halwa at home with whole wheat flour and achieve the same taste without much exertion and strain.

Preparation Time : 5 mins
Cooking Time : 15-20 mins
Serves : 2


1 cup/whole wheat flour
1-1.5 cups sugar
4 cups boiling water
3-4 cardamom pods
3/4 - 1 cup ghee


  • Powder the sugar and cardamom powder in a blender and keep aside
  • In a deep pan, heat 1/4 cup ghee and roast the whole wheat flour until it turns brown and you can feel a good aroma of roasted wheat flour.
  • Carefully pour the boiling water into the roasted wheat flour and stir quickly to prevent lumps.
  • Add the powdered sugar and keep stirring by adding ghee little by little .
  • After 5-6 mins the entire mixture will look glossy and ghee will start oozing from the sides and the mixture will leave the sides of the pan. This is the perfect consistency .


  • You can also use more ghee if you want the dripping effect as available in stores, I dint use much and restricted to using less than 3/4 cup.
  • Continuous stirring is the key to get a seamless ,glossy and lump free texture.
  • The water has to be boiling when pouring else, the wheat flour will form lumps.
  • The halwa can be poured on a greased tray and cut into squares also like how we do for barfis.
  • preferable to use a non stick vessel as it will help in cleaning later.

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July 24, 2018

Aloo Matar Tikki | Potato Peas Patty

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Potatoes are versatile and can be used anywhere and everywhere . Most of the fast food items or Indian Chaats / Street food are potato based . Today I am going to share another popular Indian Snack, Aloo Mutter Tikki. Tikkis are nothing but patty or cutlets which are shallow fried on a griddle and served with some tamarind dates sauce or corriander chilly dip.

Makes for a very good  starter at any party or dinner / lunch get togethers .You could make the tikkis well ahead of time and freeze them and just before serving , thaw them for about 5-10 mins and then shallow fry to serve them hot. This way you can save a lot of time
The same tikki can be used as base to make Ragada Pattice or Aloo tikki chaat.

Preparation Time : 30 mins
Cooking Time : 10-15 mins
Complexity : Easy
Serves : 2-3

July 23, 2018

Crispy Corn

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This I am sure is a very favorite recipe for all those who have dined at Barbeque Nation outlets in India . Along with the yummy and lavish spread of grilled food menu , this crispy corn is something that I always look up to munching on at barbeque nation.
It is very easy and quick to make at home, with just a few regular ingredients available in our pantry.
Only care to be taken is to be careful while frying the corn as it tends to splutter and burst when put in hot oil.

Preparation Time : 5 mins
Cooking time : 10-15 mins
Complexity : Medium

July 22, 2018

Base gravy for curries - no onion & garlic

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The moment we think of paneer butter masala ,mattar paneer ,malai kofta ,Vegetable makhanwala etc , we can immediately visualise a lovely bright orangish  gravy with the perfect blend of spices and a hint of ginger garlic paste sautéed in tomatoes and onion .

What if I tell you , the same texture and taste can be achieved when you prepare without onion and garlic ?? Cannot believe your eyes ... worry not , I shall present to you the recipe for a basic gravy that you can prepare and modify it into any classic North Indian gravy .

Preparation time : 15 mins
Cooking time : 20 mins
Serves :2-3
Complexity :simple

July 20, 2018

Hayagreeva Maddi | Hayagreeva - Udupi Mutt Prasadam

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Hayagreeva Maddi or Hayagreeva as this sweet is popularly called was offered to Lord Hayagreeva(an Incarnation of Lord Mahavishnu with a horse face) by a very devout devotee daily at the Udupi Mutt.

Hayagreeva maddi or Hayagriva mandi is a traditional offering made especially on Hayagreeva Jayanti . A very easy and a delectable sweet made using Channa dhall / bengal gram and jaggery with some ghee,dry fruits and fresh coconut .

 There is a myth that the Lord in the form of a white Horse would come and partake this Prasadam / Offering . Even to this day, this sweet is offered to the Lord as prasadam daily .

Who is Lord Hayagreeva ?

 Lord Hayagriva  /Hayagreeva is an Incarnation of Lord Vishnu with a horse face. Lord vishnu took this avatar to retrieve the vedas that were stolen by the Asuras / Demons . Haygreeva avatar is a lesser known avatar of lord Mahavishnu and is worshipped for being bestowed upon with good knowledge and intelligence.  Children are taught to pray to Lord Hayagreeva before commencing Education /schooling .

The day on which Lord Vishnu incarnated as Hayagreeva ,it is celebrated as Hayagreeva Jayanti and it is on this day that the Brahmins change their holy sacred thread (poonal) and this festival is known as Avani Avittam . 

Preparation Time : 45 mins
Cooking Time : 20-25 mins
Complexity : easy

Recipe credit - from chef Venkatesh Bhatt on a cooking show 


1 cup channa dhall / bengal gram
3/4 cup or 1 cup jaggery grated
2-3 tablespoon of ghee
1 tablespoon fresh grated coconut
pinch of cardamom / elaichi powder
handful of cashews and raisins


  • Wash the bengal gram well and soak it for about 10-15 mins and pressure cook until it becomes soft with a pinch of haldi .
  • Mash the dhall coarsely using back of a ladle or a masher. Do not mash it too fine,let there be a few pieces of the dhall to get the bite when you eat the sweet.
  • In a wide pan, melt the jaggery with a little water and let it come to a rolling boil. In case of impurities, filter the jaggery syrup using a sieve.
  • Add the mashed dhall and coconut gratings to the jaggery syrup and mix it well with 2-3 teaspoons of ghee. 
  • Cook the mixture on medium flame by stirring occasionally to prevent burning until it thickens and appears glossy . Turn off the stove.
  • Add the cardamom powder, 1 tablespoon ghee along with roasted cashews and raisins and mix well.
  • Garnish with some fresh grated coconut and offer it to the lord and enjoy the Prasad.

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July 19, 2018

Faraali Pattice - Vrat ka khana

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Faraali pattice is a very popular Gujarati snack ,specially made for fasting / Vrat . The main ingredient is potato and this is stuffed with a tasty mixture of peanuts, cashews , raisins and fresh grated coconut.

Not necessarily, this has to be made only while you fast, it can be made as a starter to welcome your guests for a party or tea time snack  for a kitty party with your friends and because of the favorite veggie Potato, this surely will be a kid's delight always and will vanish away in no time.

If making this for vrat, make sure to use Shendha Namak / Rock Salt and ArrowRoot powder as binding agent .
On regular days one can use table salt and cornflour/maida for binding.

Preparation Time : 40-45 mins
Cooking Time : 15-20 mins
Serves : Makes about 8 pattice
Complexity : Medium High

July 13, 2018

Potato Crispies | Crisp Golden Fingers

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This is the name I have given for this recipe, you can call it potato fingers, golden crisp potatoes or whatever you like.
I had tasted this in a house warming ceremony of our friend and fell in love with this ever since. I tried to replicate the taste and texture at home and slightly tweaked the recipe to suit our family palate. These crispies can be served as a tea time snack or as a starter for parties and even goes well with Bisi Bele Baath or regular Rasam rice or any kind off variety rice .

Preparation Time : 10 mins
Cooking Time : 20 mins
Complexity : Medium
Serves : 2-3

June 15, 2018

Pani Puri - The famous street side delicacy

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Call them as Pani Puri, Puchka , Golgappas , Gup Chup, Paani k Baatashe are all different names for the same street food snack. These are very popular all over India and are known by various names and vary slightly in taste depending on the Paani ( spiced flavor water) that is used to fill in the small puris .

Some places, it is purely tamarind water with some spices that are used along with some potato stuffing that are used to fill in the puris, while some use boiled black beans (kala channa) + potato stuffing and some tamarind + dates water with spices.

Pani Puri, Puchka , Golgappas , Gup Chup, Paani k Baatashe are all different names for the same street food snack. These are very popular all over India and are known by various names and vary slightly in taste depending on the Paani ( spiced flavor water) that is used to fill in the small puris .

Since,I hail from Mumbai ,  the taste of pani puris is very different there because of the combination of two different types of Paani that are used to fill in the deep fried puris with boiled sprouted moong or plain boondis or ragda as the filling . Ragda is soaked and boiled yellow peas that are mildly flavored with some spices.

The vendors use a Spicy version called as Theekha Paani(spicy green chutney) made using corriander,mint and green chillies and a Sweet and Sour version called as Khatta Meetha Paani made using Dates, Tamarind and little jaggery. There is a very fresh and a palate cleansing flavor that lingers in the mouth after having eaten these water filled little puris . You can adjust the sweet and spice level by increasing / decreasing the quantity of the flavored water that you pour into your puris.

Dates tamarind chutney , green chutney , paani puri chutney , khatta meetha chutney, khajoor imli pani , khajoor imli chutney, khajur chutneys, pudina chutney , theeka paani, ice cold pani puri

I am presenting both the versions of this paani in this post. You can make them and store in the fridge and use it as and when you like.

Preparation Time : 6 to 8 hrs
Cooking Time - 40 mins
Complexity - easy

Theekha Paani 

1/2 bunch corriander leaves 
10-12 mint leaves (optional)
3-4 green chillies
1 tsp black salt
1 tsp regular salt
2-3 tsp lemon juice


  • In a blender , add in the cleaned corriander leaves, mint leaves, green chillies and some water and blend it well .
  • Strain this juice through a strainer and collect only the liquid part and discard the unground part.
  • This juice will be very concentrated and spicy. You will have to add water to match your level of spice and then to this add the salt, black salt and lemon juice.
  • You can adjust the quantity of salt as per your taste.
  • Keep this water for chilling in the fridge and take it just a while before you are going to make pani puris. The chilled water inside the puris tastes heavenly.

Tip :

  • Before adding water to the concentrate, take out some of the thick concentrate and keep aside.Incase it gets too diluted you can adjust the spice level by adding this reserve stock.
  • If there is no black salt, you can use chat masala , but as far as possible try to use black salt to get the authentic taste.

Khatta Meetha Paani


lemon sized tamarind
8-10 dates - remove the seed or use seedless
2-3 tablespoon powdered jaggery
1-2 tsp roasted jeera powder
1/2 tsp red chilli powder
pinch of salt.


  • In a big vessel, add the dates and tamarind with 1/2 cup water and bring to a boil for 5 mins. Let it cool well.
  • Put them in a blender and grind it well and sieve it through a strainer.
  • To this thick extract, add the jaggery , red chilli powder,salt,jeera powder and about  1 cup water and bring it to a slight boil .
  • Dilute the concentrate same as you would do for the theekha paani and use it for making the pani puris.
  • Once it cools down, you can refrigerate this paani. 

Tip :
  • Before adding water to the concentrate, take out some of the thick concentrate and keep aside.Incase it gets too diluted you can adjust the spice level by adding this reserve stock.

How to make Ragda

  • Soak 50gms dried yellow peas or vatana for 8-10 hours .
  • Pressure cook the yellow peas in 2 cups of water along with one peeled potato  and little salt and haldi for 7-8 whistles or until mashed well .
  • Once the pressure releases , mash the peas and potato well adding some water if needed .
  • Heat a little oil in a kadai, splutter jeera and add asafoetida .
  • Add in the mashed peas and add 1 cup water along with red chilli powder , 1 tsp garam masala and lots of fresh coriander. 
  • Let it boil well until all the flavor infuses into the peas . Adjust water if you feel it is getting thick .
  • Lastly add some black salt and turn off the stove.
Serving suggestions
Make hole in the fried puris , add a spoon of this warm ragda, followed by the spicy theekha paani and then the meeta paani ..take the entire puri and stuff into your mouth and relish the burst of flavors .

I have used ready to fry pani puri papads available in super markets.  You can use them or the already fried puris available in stores to make pani puris .

If you are salivating over this post , then don't forget to pin it !! :-) 
Pani Puri, Puchka , Golgappas , Gup Chup, Paani k Baatashe are all different names for the same street food snack. These are very popular all over India and are known by various names and vary slightly in taste depending on the Paani ( spiced flavor water) that is used to fill in the small puris .

June 14, 2018

Haagalkaai Gojju | Pavakkai Gojju | Bitter gourd curry - Video Post

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Presenting to you another speciality from Karnataka, Haagalkaai Gojju. Bitter gourd is known as Haagal kaai in Kannada.

Gojju is a sweet and sour gravy made from  tamarind base and some jaggery along with various other spices  bringing about an aromatic and a flavorful gravy. 

This delicacy is also called a Menaskkai in some parts of Karnataka . The bittergourd can be replaced with Pineapple or Lady's finger as well with the preparation process remaining the same.

This bitter gourd gojju is like a palate cleanser and leaves a fresh feeling in the mouth. Hot rice with a little ghee and this gojju tastes heavenly.

Diabetics who are bored of having normal stir fries or boiled bitter gourd can definitely prepare this gojju and have. Goes well with rotis or puris as well.

Preparation Time : 10 mins
Cooking Time : 20-30 mins
Serves : 2-3

June 12, 2018

Karela Chips | Bittergourd Chips | Pavakkai Varuval

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Bittergourd is a vegetable which is loaded with a lot of health benefits . As the name suggests, the bitterness in the vegetables causes the vegetable to be disliked by children as well adults. I too fall in the same category of people who dislike this healthy vegetable.As a child I very faintly remember my mom making some chips out of this which used to be crunchy and tasty without the bitterness lingering on the taste buds. I tried hard to recollect the taste and when the other day when my hubby asked me to make something out of Bittergourd, I immediately made this chips and I was amazed to experience the same taste and texture as how amma used to make.

Preparation Time : 5 mins
Cooking Time : 10-15 mins
Complexity : Medium

June 11, 2018

Seppankizhangu Varuval | Arbi Chips | Colocasia fry

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Root vegetables are generally full of starch and taste really good ,be it potatoes , sweet potatoes or colocassia / Arbi . In addition to potatoes I love this vegetable a lot , especially when it is deep fried in the form of chips . A very good accompaniment to the infamous South Indian curd rice or even regular sambar and rasam rice . Taro root is boiled and cut into slices and deep fried and then tossed in some flavorful spices and salt.
This is my childhood favorite and have very very fond memories of my mom and paati making this for me.

Preparation time :20 mins
Cooking time :45 mins
Complexity :medium